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Jim Heimann’s new book on Menu Design in Europe is a mouthwatering feast for the eyes
Includes a Simple Paloma
Restaurant Bon Bon is in the top 5 of the best culinary addresses in Belgium
The bukas of London
Amid the ruins
(*NEW ARRIVAL*) (Sandwiches) Pellaprat, H.P. Les Sandwichs et Petits Pains Fourres: Recueil de 60 recettes Campania Jim Heimann’s new book on20 pp. Tan wrappers. Paris: Grouber, c. 1940. In French. Chef Henri Paul Pellaprat, was one of the founders of the French cooking school, Le Cordon Bleu. The translation from the Introduction is amusing: "we designate a food preparation that consists of any edible product imprisoned between two slices or two pieces of bread" Well, this book DOES contain every imaginable filling one could put between two slices of bread! Text in French. Bookplate of
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